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1
Make the cake: Heat oven to 325 degrees and position a rack in the middle of the oven.
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2
Butter and flour a 9-inch cake pan, preferably a springform pan.
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3
With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy.
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4
Beat in eggs one at a time, until well incorporated, then whip for 2 minutes.
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5
Stir in grated ginger, candied ginger and lemon zest.
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6
Whisk together flour, salt and baking powder and add to bowl, mixing briefly to make a stiff batter.
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7
Pour batter into prepared pan.
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8
With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals.
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9
Arrange apple quarters slit-side-up over the batter.
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10
Sprinkle surface with 1 tablespoon sugar.
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11
Place cake pan on a baking sheet and put on middle rack of oven.
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12
Bake for about 45 minutes, or until an inserted skewer emerges dry.
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13
If cake is browning too rapidly, tent with foil until done.
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14
Cool on a rack, then carefully unmold.
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15
Make the glaze: Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes.
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16
Paint surface of cake and apples with warm glaze.
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17
Cake will keep for several days, tightly wrapped, at room temperature.
